Work

Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food

Year: 2024

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2024.104228

Authors: Chunzhi Xie, Likang Qin, Na Liu, Anyan Wen, Haiying Zeng, Song Miao

Institutions: Xuzhou University of Technology, Guizhou University, Teagasc - The Irish Agriculture and Food Development Authority

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Guizhou University

OpenAlex ID: W4396559842

FWCI: 4.097

Cites: 47

Cited by: 25

Related to: 10